This is a poetic version of the traditional Chinese almond milk gelatin dessert. Whipping the milk gives the top layer of this dessert the appearance of snow. Fat-free (skim) milk will create the most foam.
·Gelatin can be chilled up to 2 days ahead (cover after 45 minutes).
·Cherries in Port can be chilled (without bowl of ice water), covered, up to 1 week.
Recipe information
Total Time
1 1/4 hours
Yield
makes 6 servings
Ingredients
For almond snow gelatin
For cherries in Port
Preparation
Make almond snow gelatin:
Step 1
Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel.
Step 2
Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute.
Step 3
Bring milk and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then remove from heat and whisk into gelatin mixture. Add almond extract and whisk briskly until milk is foamy, about 5 minutes.
Step 4
Pour into baking dish and freeze 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes.
Make cherries in Port:
Step 5
Simmer cherries, sugar, and Port in cleaned 1-quart heavy saucepan, uncovered, until reduced to about 1/2 cup, about 10 minutes. Set pan in a bowl of ice and cold water and chill in refrigerator until syrupy, about 15 minutes.
Assemble desserts:
Step 6
Using a knife dipped in hot water, cut gelatin into 1-inch squares. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares.
